BEST CHILI EVER!
This chili recipe, inspired by a family legacy, is deeply flavorful, perfectly textured, and utterly satisfying. It's versatile, allowing for spice level adjustments and bean variations, making it a guaranteed family favorite that's easy to prepare.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Can opener
- Ladle
- Wooden spoon or spatula
Ingredients
- 1.5-2 pounds ground beef
- 1 large onion, diced
- 2 bell peppers any color
- 2-3 cloves garlic, minced
- 2-3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
- 1 cup beef broth optional, for desired consistency
- Shredded cheddar cheese, for topping
- Sour cream, for topping
- Chopped onions, for topping
- Cilantro, for topping
- Avocado, for topping
Instructions
- Dice the onion, bell peppers, and mince the garlic.
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
- Add the diced onion and bell peppers to the pot with the browned beef. Cook over medium heat until the onions are translucent and the peppers are slightly softened, about 5-7 minutes, stirring frequently.
- Add the minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for another minute or two, until the spices are fragrant.
- Stir in the crushed tomatoes, tomato sauce, and diced tomatoes and green chilies. Stir well to combine.
- Add the drained and rinsed kidney beans and pinto beans.
- Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 3 hours. Stir occasionally to prevent sticking.
- After simmering, taste the chili and adjust the seasonings as needed. Add more chili powder for more flavor, cayenne pepper for more heat, salt and pepper to taste, or even a pinch of sugar to balance the acidity of the tomatoes.
- Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, chopped onions, cilantro, and avocado. Serve with cornbread, crackers, or tortilla chips.
Notes
For a richer flavor, bloom the spices by sautéing them in a little oil before adding the tomatoes. Simmering the chili for a longer time allows the flavors to meld together, resulting in a more complex and delicious dish. Taste and adjust the seasonings after simmering to ensure the chili is to your liking. Chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw completely before reheating.